Celebrated for its freshness and elegance for more than two centuries, independent champagne house Laurent-Perrier is known for its versatility when it comes to pairing with food. This May, the Peninsula is showcasing their best delicacies in a celebration of champagne and food pairing in its two prime restaurants. At Gaddi’s and Felix, a special degustation menu will be available for the month, featuring courses best paired with the fine champagne.

Gaddi’s chef de cuisine Xavier Boyer is presenting fresh spring produce through colourful courses such as Kristal caviar on potato ice cream with Ibercio de bellota ham and beetroot sponge, white Vaucluse asparagus with citrus fruit and crabmeat with green apple; pan-seared duck liver with rhubarb confit; and john dory glazed with lemon, lemongrass emulsion, baby leeks and herbed gnocchi.

Up on the 28th floor, Felix is launching a tasting menu with dishes designed by chef Yoshiharu Kaji, where guests can indulge in a number of the restaurant’s signatures including caviar and botan shrimp tartare with sake-argan oil dressing; duck liver mousse and green apple sauce, pan-seared daily of dish with tomato, ginger emulsion; and slow-cooked French pigeon with Salmis sauce.

Gaddi’s degustation menu is priced at HK$1,888 for five courses and HK$2,188 for eight. The tasting menu at Felix is priced at HK$1,688 per person. Both menus are available from May 1 to 31.

Gaddi’s, 1/F The Peninsula Hong Kong, Salisbury road, Tsim Sha Tsui, Hong Kong; +852 2696 6763

Felix, 28/F The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6778